Kim-Chee
Servings: 4
Ingredients
- 1⁄2 medium head napa cabbage uncored, roughly chopped
- 1 Tbsp kosher salt
- 1 cup carrot julienned, matchstick size
- 1 cup daikon radish julienned, matchstick size
- 2 green onions split in half, cut in 2″ sections
- 3⁄4 cup tamari soy sauce
- 1⁄2 cup water
- 1⁄4 cup apple cider vinegar
- 2 Tbsp minced garlic
- 1 Tbsp honey
- 4 dry hot chile peppers split lengthwise, seeds removed
Instructions
- In a colander in the sink, sprinkle cabbage with salt and toss to combine. Let sit about 1 1⁄2 hours or until cabbage wilts. Rinse several times with cold water and drain well. Squeeze out any excess water. Combine cabbage with carrots, radish and green onions. In a small bowl, mix together soy sauce, water, vinegar, garlic, honey and chile peppers. Place cabbage mixture in a clean glass jar or glass bowl (about 1 quart or larger). Pour liquid over cabbage and place in refrigerator or cool dark place for 24 hours.
- Read more at: http://www.foodnetwork.com/recipes/guy-fieri/kim-chee-ks-way-recipe.html?oc=linkback
I’m thrilled to see this recipe here! Our daughter-in-law is from Seoul, where our family went to celebrate a traditional Korean wedding not long ago. Ever since, I find myself craving kimchi, buying it, and consuming it. Now I have a can-do recipe for making it myself. I notice there is no fish sauce in this recipe, but that’s okay.
How fitting to have this recipe posted at the same time Linda Sue Park’s new picture book is featured on Bookology! Smart!
Mary Casanova
We hope you enjoy it, Mary. We looked for a recipe without fish sauce … hopefully it still has an authentic flavor.